Rating: 4.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Mix the egg yolks with the chicken soup, add Marsala and cinnamon. Pour the liquid through a fine sieve and heat in a saucepan, stirring gently. Add the butter in pieces and whip the soup until creamy. Spread evenly on heated soup plates and sprinkle with sugar and nutmeg (freshly grated).

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